ingredients
100g butter
80g castor sugar
1 egg yolk
180g cake flour
20g corn flour
instructions
- sift cake flour and corn flour together and set aside
- line baking tray with parchment paper
- with an electric mixer, add in sugar to the butter (slowly)
- cream till the mixture turns pale and fluffy
- add in egg yolk and mix well
- add in the sifted flour mixture and use a spatula to mix to form a soft dough
- place dough in plastic bag and flatten with a rolling pin
- refrigerate the dough for about 30 – 45 min
- remove dough from fridge and roll out on slightly floured tabletop
- using cookie cutters, cut out the flour accordingly
- if dough is too hard and breaks into pieces, leave it in room temperature for a few minutes before cutting into shapes
- bake at pre-heated oven at 175 degrees for about 15-20 minutes – until golden brown
- let cool and store in air-tight container
